What's kind of funny, Carp, is that you talk about substituting low fat imitation bacon bits, yet the recipe has a <B><I>quart</B></I> of mayonnaise.<br><br>Dude, it's Potato Salad. It's not supposed to be particularly heathful.<br><br>Using fake bacon in that recipe makes as much sense to me as somebody ordering Bacardi 151 and Diet Coke.<br><br><br><br>

Well might not be a whole "quart" you kinda have to feel it out on how dry you want it.<br><br>Keep in mind that "baked" vs "Boiled" the baked is dryer and will absorb more mayo as opposed of the boiled in water ones. The baked potatoes do have a different texture and flavor which makes this salad different.<br><br>Now I don't have a "fat calculator"<br>But imitation bacon with more mayo -vs- Real fat bacon with less mayo ? ?<br><br>Anyway my entry recipe was not trying to win any weight loss awards.<br><br>

<OL><B>"Anyway my entry recipe was not trying to win any weight loss awards."</B></OL>Then why bother with the "Fakon" bits?<br><br>See what I'm getting at?<br><br>IMO, the more you can use natural ingredients in ANY recipe, the better.<br><br>And BTW...I have had a potato salad made with baked potatoes (once, MANY years ago), and you're right: They DO impart a really nice flavor compared to boiled potatoes.<br><br>I suppose any potato salad recipe could be altered to use baked spuds. That's the fun of kitchen experimentation!<br><br><br><br>

King Ranch Chicken<br><br><br>Chicken pieces ~ A big breast, a fat thigh, a couple of legs. (Leave that skin on. This isn't health food), carrots, celery and yellow onion<br><br>Cumin<br>Sage<br>Bay leaf<br>Garlic powder<br>Salt and pepper<br><br>Corn tortillas ~ fresh, if you can get 'em, packaged works just fine<br>More yellow onion<br>Cheddar cheese (Don't use the "already shredded" stuff)<br>Cream of mushroom soup<br>Cream of chicken soup<br>Rotels (This is a brand of canned tomatoes. You want "Original.)<br>Jalapeņo peppers, the sliced and in a glass jar variety<br><br><br>Simmer the chicken with chopped veggies in just enough water to cover. Spice heavy to taste, don't be shy and don't skimp on the cumin or sage. <br><br>When the chicken's done, fish it out to cool. Let the broth simmer for another half hour. Longer doesn't hurt.<br><br>While the chicken's cooling: Quarter 8-10 tortillas (put 'em in a baggie, they dry out really quick). Course chop a cup of more sweet onion and finely chop half a dozen jalapeņo slices. In a big mixing bowl, combine half a can of each soup and the Rotels (but not their "juice").<br><br>Put on some good music, pop a beer and pick the chicken off the bone, hand shred as you work (save the skin for dog treats).<br><br>When the broth is finished, fish out the veggies and grab a baster. Suck out one cup of the broth from the bottom of the pot. This stuff will be murky and full of "stuff." That's good. Blend the broth with the soup and Rotel mixture, then add the jalapeņo to taste (start small and work your way up).<br><br>Pop another beer. Ladle enough of the broth/mixture into a square glass dish (8"-9") to coat the bottom. Lay down tortilla quarters to form a bottom "crust." Scatter half the shredded chicken over the tortillas, then scatter half the chopped onion. Shred lots of cheddar to cover. Lots. Ladle in half the broth mixture ~ it's gloppy, so just rain it around, it'll settle in.<br><br>Repeat the tortilla, chicken and onion layering. But for this top layer, glop the remaining broth/mixture, then top with shredded cheddar. Lots of cheddar. Lots.<br><br><br>Bake for 50-60 minutes at 350. It's ready when it's doing a good simmer and the cheddar (lots of cheddar) starts to turn a golden brown. Let it set for at least ten minutes.<br><br><br>Prep Time ~ To serve by 7, I start around 3, which works because that's a great time to pop a beer.<br><br>You can double this recipe if you want to double your work. But the recipe above will feed 4-6 people. It's dense and rich and truly killer delicious.<br><br>I freeze up the left over broth, it's great for simmering green beans and such.<br><br>DO NOT substitute flour tortillas. You'll wind up with a really gross, swollen "I Love Lucy" looking mess. A friend that I don't want to embarrass can testify. <br><br><br><br> <br> <br><br><br>[color:blue]I always deserve it. Really.</font color=blue><br><br>

Xplain's use of MacNews, AppleCentral and AppleExpo are not affiliated with Apple, Inc. MacTech is a registered trademark of Xplain Corporation. AppleCentral, MacNews, Xplain, "The journal of Apple technology", Apple Expo, Explain It, MacDev, MacDev-1, THINK Reference, NetProfessional, MacTech Central, MacTech Domains, MacForge, and the MacTutorMan are trademarks or service marks of Xplain Corp. Sprocket is a registered trademark of eSprocket Corp. Other trademarks and copyrights appearing in this printing or software remain the property of their respective holders.

All contents are Copyright 1984-2010 by Xplain Corporation. All rights reserved. Theme designed by Icreon.